Fresh Zucchini Noodles with Vibrant Vegan Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Zucchini Noodles with Vibrant Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Vibrant Vegan Pesto

Dive into a refreshing bowl of spiralized zucchini noodles tossed in a bright, flavorful vegan pesto. This dish bursts with aromatic basil, tangy lemon, and richly toasted sunflower seeds, perfectly balanced with protein-packed edamame and firm tofu cubes. Enjoy every vibrant, clean bite!

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NUTRITION

582kcal
Protein
38.4g
Fat
31g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

1/2 cup halved Cherry Tomatoes

1/4 cup Sunflower Seeds

1/3 cup Nutritional Yeast

2 tsp Extra Virgin Olive Oil

1/3 cup Shelled Edamame

1/4 cup Firm Tofu (cubed)

1 cup Fresh Basil Leaves

1 Garlic Clove

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Using a spiralizer, turn the zucchinis into noodles and set aside in a large bowl.

  • 2

    In a blender or food processor, combine fresh basil leaves, garlic clove, nutritional yeast, sunflower seeds, lemon juice, and extra virgin olive oil. Blend until a smooth, vibrant pesto forms.

  • 3

    Pour the vegan pesto over the zucchini noodles and gently toss to evenly coat.

  • 4

    Add the halved cherry tomatoes, shelled edamame, and cubed firm tofu to the bowl, and mix until just combined.

  • 5

    Adjust seasoning with salt and pepper if desired, and serve immediately for a fresh, clean meal.

Fresh Zucchini Noodles with Vibrant Vegan Pesto

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Zucchini Noodles with Vibrant Vegan Pesto

YOUR SOLIN GENERATED RECIPE

Fresh Zucchini Noodles with Vibrant Vegan Pesto

Dive into a refreshing bowl of spiralized zucchini noodles tossed in a bright, flavorful vegan pesto. This dish bursts with aromatic basil, tangy lemon, and richly toasted sunflower seeds, perfectly balanced with protein-packed edamame and firm tofu cubes. Enjoy every vibrant, clean bite!

NUTRITION

582kcal
Protein
38.4g
Fat
31g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

2 medium Zucchinis (spiralized)

1/2 cup halved Cherry Tomatoes

1/4 cup Sunflower Seeds

1/3 cup Nutritional Yeast

2 tsp Extra Virgin Olive Oil

1/3 cup Shelled Edamame

1/4 cup Firm Tofu (cubed)

1 cup Fresh Basil Leaves

1 Garlic Clove

1 tbsp Lemon Juice

PREPARATION

  • 1

    Using a spiralizer, turn the zucchinis into noodles and set aside in a large bowl.

  • 2

    In a blender or food processor, combine fresh basil leaves, garlic clove, nutritional yeast, sunflower seeds, lemon juice, and extra virgin olive oil. Blend until a smooth, vibrant pesto forms.

  • 3

    Pour the vegan pesto over the zucchini noodles and gently toss to evenly coat.

  • 4

    Add the halved cherry tomatoes, shelled edamame, and cubed firm tofu to the bowl, and mix until just combined.

  • 5

    Adjust seasoning with salt and pepper if desired, and serve immediately for a fresh, clean meal.